Best Nail Care Tips & Foods

Home-Baked Nail Food

When I say that I arranged to get bread in my body each and every day (after seeing the miracle it performed on my fingernails, I never again intend to eliminate bread from my diet; it is not called “the staff of life” for naught), I am not referring to that snow-white, marshmallow glue that is sold as bread and still eaten, to my horror and disbelief, in so many, many homes in this country served up by supposedly intelligent mothers and housewives to their unsuspecting (probably) families. Most bread, unless it is of the health food variety, is little more than, as Jean Mayer of Harvard University School of Nutrition described it, “an edible napkin” something to eat off of rather than something to eat!

No. What I am referring to when I refer to bread is real bread made of unbleached natural flour, with no possibly-cancer-causing chemical preservatives. Many commercial bakeries among them Arnold and Pepperidge Farm are jumping on the health bandwagon, much to the benefit of us all. Pepperidge Farm’s Sprouted WTieat bread is a delight, as is Arnold’s Seven Grains loaf. Both of these companies have been pioneers in producing breads from natural flour. And I understand that Pillsbury, that paragon producer of flours, has been the first of the big companies with unbleached flours on any grocer’s shelves.

Raymond A. Sokolov, when he was food editor of The New York Times, found to his surprise that American food tastes may be changing for the better. He stated that in 1972 the most-asked-for recipes were for desserts. In 1973, there was a sudden switch to home-baked bread. It certainly gives one hope that there’s a food-revolu-tion going on. Mr. Sokolov gave one recipe for Cornell bread, that famous nature loaf that is totally nutritious bread.

And here is the recipe:

3 cups lukewarm water

2 packages dry active yeast

2 tablespoons honey

6 cups (approximately) unbleached enriched bread flour Vi cup full-fat soy flour 34 cup nonfat dry milk solids

3 tablespoons wheat germ

4 teaspoons salt

2 tablespoons oil Melted butter, optional

1. Place the water, yeast, and honey in a large bowl. Stir to mix and let stand in a warm place five minutes.

2. Sift together the flour, sov flour, and dry milk solids. Stir in the wheat germ.

3. Add the salt to the yeast mixture and about one-half to three-quarters of the flour mixture so that the batter has a consistency that can be beaten. Beat for two minutes in an electric mixer, or 75 strokes by hand.

4. Add the oil and work in the remainder of the flour mixture, adding extra flour if needed to form a dough. Turn the dough onto a floured board and knead 10 minutes or until the dough is smooth and elastic.

5. Place in a greased bowl, grease the top of the dough lightly, cover, and let rise in a warm place until almost doubled in bulk, about 45 minutes.

6. Punch the dough down, fold over the edges and turn upside down in the bowl. Cover and let rise 20 minutes longer.

7. Turn onto a board, divide into three parts. Form into balls, cover and let stand 10 minutes.

8. Roll out one ball into a rectangle twice as big as an 8V^-by-4Vi-by-2Vi-inch loaf pan. Fold the long sides into the center. Pinch to seal layers and fit into a greased loaf pan. Repeat with the other two balls.

9. Cover pans and let rise in a warm place until doubled in bulk, about 45 minutes.

10. Preheat oven to 350 degrees. Bake loaves 50 to 60 minutes. Cover with foil if tops begin to overbrown. Bread is done when it sounds hollow when tapped on the bottom. Brush tops with melted butter for a soft crust. Cool on a rack.

Yield: Three loaves.

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